Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the pork and stir-fry, breaking it up with a wooden spoon, for about 2–3 minutes until browned. Transfer to a bowl. Add the soy sauce, oyster sauce and rice wine to the pork in the bowl.
Wipe the pan clean with kitchen paper, re-spray with cooking spray and heat over a high heat. Add the carrot, red pepper and mushrooms and stir-fry for 2–3 minutes until softened, then add the spring onions, cabbage and pork mixture and stir-fry for 2–3 minutes until the cabbage has just wilted.
Remove the pan from the heat, stir in the sesame oil and serve immediately, garnished with sliced spring onion.